Gabriel Kreuther

Biography Gabriel Kreuther

"The first lessons from relatives ....".

Gabriel Kreuther was born in Alsace, France, where still lives his mother, who grew up on a farm goose and taught Gabriel determine feel a goose most delicious. Throughout his childhood, he was surrounded by fresh local produce and seasonal games native Alsace. As a young child, he was so impressed with his mother asking her various questions about the daily diet of the family, she took over the teaching him everything she knew about cooking.

During the school holidays, when most children are shunned any kind of work, Kreuther loved helping his uncle in a noisy hotel and restaurant, located on the nearby mountains.

Already 12 years to his knowledge of cooking were sufficient to go to the kitchen. Over the years, says Gabriel Kreuther, he learned the first elements of the discipline required to open a successful restaurant. "If you want to get something in this business, you have to really work," - says Gabriel.

Gabriel started cooking when he was 14, his uncle in the restaurant, making the classic local dishes such as trout with almonds and white asparagus. In the period from 1984 to 1987, Gabriel was educated in the school "Ecole Hoteliere" in Strasbourg, France, continuing its work every summer in the business of his uncle, and in 1987 he won a competition cooking, beating 170 other contenders for the title of best student in the field of cooking in all of France - "Best Kitchen Apprentice in France" - a national prestigious competition with worthy competitors.

It was the first of many moments of his career and received awards. Make an independent decision, Gabriel went to a gastronomic tour of North Africa.

In 1988, Gabriel worked as a cook in "Le Caprice" in Washington, DC, before returning to France to serve in the armed forces. After a year of service in the army in France, he returned to the "Le Caprice", to continue to hone their culinary skills. In "Le Caprice" Gabriel has worked a total of 18 months. In 1990, Gabriel was returned to France.

After graduation, he worked for several years in the kitchens of some of Europe's leading restaurants, including he worked as executive chef at two stellar, according to "Michelin", restaurant Bernard Ravet "L'Ermitage", Switzerland and the team of chefs at one starry restaurant "Le Fer Rouge" in Colmar, as well as served as assistant famous chef Franz Keller in Germany. Thanks to its reputation and hard work, he received a high rating. Small messages «Michelin-starred restaurants» in France and Switzerland called Gabriel Kreuthera develop skills of French cuisine, using native grasses, plants and other ingredients grown on home turf, in order to make the dish taste of his home.

In 1997, 10 years after his first victory, and passed a good pre-service training, ready to rapidly come to the stage the capital's restaurants, Gabriel moved to the United States, and upon arrival in New York began to work under another legendary chef from Alsace - Jean Georges Vongerichten at his restaurant "Jean Georges". During his stay in the restaurant Kreuther as chef Jean-Georges, kept four star status of the restaurant, provided «The New York Times», and as a result the restaurant was one of the few in New York with this distinction. In October 2001, a restaurant, among many other candidates, received five stars from the magazine gourmet «Award Exxon-Mobil» and has been called "the second best restaurant in the United States."

With a four-year culinary experience work in New York, Gabriel, left, Jean-Georges for his first solo venture and started his first job in 2001 as a chef in the restaurant "The Ritz Carlton" near Central Park in New York. Thanks to its impressive menu Gabriel received three stars from the "New York Times" and was named one of the best new chefs in 2003, and was also nominated for a James Beard Foundation Award for the best new restaurant in 2003. No wonder that having such awards Gabriel caught the attention of the most famous New York restaurateur Danny Meyer, who suggested the chef the opportunity to open his new restaurant, located in the famous Museum of Modern Art.

Closed for repairs museum was opened in November 2004 and in January 2005. The planned opening of a modern, impressive and long-awaited restaurant and bar, which was surrounded by some of the best jobs in the world in the menu to match the museum. The restaurant Gabriel found the place simple, traditional ingredients inherent in his Alsatian culinary education, and their inclusion in the light, modern dishes.

In its first year of operation the magazine «Esquire Magazine» restaurant was named "Best New Restaurant". Just a restaurant Gabriel was named "Best Newcomer of 2005" edition «Zagat Survey», and was awarded "Best New Restaurant" in the «Time Out New York».

A cozy nest.

In 2006, Gabriel and his wife Patricia bought an apartment in Chelsea in the attic of the pre-war building, named after Heywood, which previously housed the printing press and which was rebuilt by the architect and designer Shamir Shah, who also lives in this house.

Palette apartments calmly to date: 13-foot ceilings, 8 foot glass, dark stained oak floors. Open kitchen with white cabinets and oak-steel appliances flawlessly merge with space kitchen and living room. Most decorated bedroom has a view of the Empire State Building - 102- storey skyscraper, built in 1930-31 in New York City at the site of the old hotel "Waldorf-Astoria" and officially opened May 1, 1931.

Spouses fill the space with modern furniture, carpets, tables and chairs, and bookshelves with revolving doors at the front of the room, covered with lacquered coffee. They bought modern paintings from the nearby Chelsea galleries and painted walls in the color silver, blue clouds and cream. An abundance of brightly colored, rustic elements Alsatian pottery and artwork creates a sense of the country. In the living room - a collection of miniature replicas of the Alsatian buildings. Shelves, tabletops and walls full of ceramic, colorful dishes of all shapes and sizes, and coffee mugs. All with the motherland. Many gifts come from Alsace from the family.

The kitchen is small stack cookbooks: "Joy of Cooking" and "Cooking with farm Shelburne". They belong to Mrs. Kreuther, which ultimately prepares herself at home in most cases. "From Monday to Friday, not home cooks. It's like being married to a police officer. "- She says. -" When Mr. Gabriel Kreuther in the kitchen, he does not need a book. "

Kitchen restaurant Gabriel received three stars from the "New York Times", as well as a highly coveted star from Michelin. Experienced chef was also nominated in 2006, 2007 and 2008 for the award "Best Chef: New York" James Beard Foundation, and in 2009 he won the award given.

Chef recently working with the company "Lufthansa Airlines" producing a limited amount of food to maintain a first-class and business-class passenger flights. Just Gabrielle collects wine and dreams of working in the business of winemaking.

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